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If there wasn't an immediately apparent night-and-day difference in the wort flavor as well as a 1-2 SRM decrease in the wort color, then I don't think the oxygen was kept low enough in the mash. The fact that your wort was very aromatic also supports this notion, as low oxygen mashes are...

If you want to take your malty Euro lagers from 30 points to 40+ points, this guide explains what you need to do: http://www.germanbrewing.net/docs/Brewing-Bavarian-Helles.pdf Much more discussion can be found here: http://forum.germanbrewing.net/index.php For fest, I would recommend 20-30%...

Part of the beauty of the cold traditional lager fermentation is that you have a window of several days in which you can rack. I try to rack with 3-4 gravity points left but by the time the beer is this far fermented, it is dropping a fraction of a point per day. It can take another 2 weeks or...

As long as you are racking with fermentable extract and active yeast, you are fine. The secondary doesn't have to be completely purged before spunding so you can go ahead and add the dry hops when you rack. Just make sure to leave as little airspace as possible (fill the secondary vessel to the...

I'm really glad it worked out for you! Indeed, the Lodo process primarily impacts the malt flavor of the beer. So in certain styles where the malt takes a backseat to strong late hop or yeast flavors, the difference probably won't make or break the beer - although like you say, you can...

Actually, it does matter. While you're correct that one molecule of CO2 is equivalent to another, there are two caveats you've ignored: 1) Scrubbing of desirable aroma compounds out from the beer like AJ has already described (so I won't go into more detail) 2) Purity of the CO2 source...

I understand where you're coming from, believe me. But keep in mind that all those hops you put in your hop-forward beers stay perfectly fresh for a year or more in their nitrogen packed (and oxygen free) bags. Why don't your IPAs keep fresh for a year or more? Consider the possibility that poor...

I don't purge the receiving keg before hooking it up. With the fermentation CO2, racking fully fermented beer into the keg I can achieve under 0.4 ppm DO. However, when I rack with 1-2% extract left and do a traditional lagering cycle in the receiving keg, the finished beer has zero DO.

We originally started using kmeta and got the same great results we're seeing with nameta. I don't think it is a huge issue and am not certain why Narziss says what he says, but our logic was a bit Pascal-ish because nameta and kmeta are basically the same price and both widely available anyway...

I recirculate ice water through my IC using a utility pump and a bucket.

I can't guarantee how well copper will work in the Lodo process. A chiller is likely to be less damaging than a copper kettle, but it is still less than ideal. You should be able to rinse off the oxide layer with an acid like starsan. If at all possible I would use a stainless chiller. For...

http://forum.germanbrewing.net/viewtopic.php?f=15&t=321

Copper IC is less than ideal but better than a copper mash tun or boil kettle. It probably won't ruin the beer but stainless is safer.

This is not to be added to the kegged beer. It is merely for removing oxygen from sanitizer that is then pushed out with CO2 to purge the keg before filling

Here's what I recommend then. Remove the DO from the sanitizer that you fill your keg with to purge. You can preboil it and fill the keg with boiling water (you may not need sanitizer in this case) or use 50 mg/l SMB to scavenge the oxygen. If you fine with gelatin, dose the water you use to...

I told you it was advanced brewing :) It's not as difficult as you're making it out to be. You're already off to a great start. MoreBeer sells spunding valves for $20. All you have to do is rack to the keg when you are about 6 gravity points above your expected final gravity, making sure to...

I hate to burst your bubble, but that's not good enough. We tried the same and our DO meters told us that we picked up between 0.4 and 0.8 ppm DO this way. Your sanitizer is saturated with dissolved oxygen that immediately starts coming out of solution when you start pushing it out with co2...

Remember that your cold side oxygen control has to be PERFECT to preserve the malt flavor you're tasting in the wort. This means spunding to carbonate in a purged keg with as little headspace as possible, and NO finings! I would advise against attempting to dry hop this batch, do NOT open the...

Remember to give the SMB a good 5 minutes to mop up any remaining oxygen before doughing in, and try to keep your mash covered with as little airspace as possible. Don't forget to taste the wort post-mash :) it will be very different from what you're used to. Also, remember to keep the boil low...

Brewtan B itself is a weak antioxidant and its main way of fighting oxidation is by eating up metal ions which can participate in Fenton processes. Effectively, the metals become super oxidizers which make the oxidation reactions happen even faster. Stopping those processes can potentially slow...